Bucatini all'Amatriciana

Slice the guanciale into 1 cm strips. Cook in a cold, dry skillet over medium-low heat until the fat renders and the edges turn golden, about 8 min.

Add the chilli flakes and cook for 30 seconds, then pour in the white wine. Let it bubble and reduce almost completely, about 2 min.

Crush the canned tomatoes by hand into the pan. Season lightly with salt. Simmer over medium heat until the sauce thickens and concentrates, about 15 min.

While the sauce simmers, bring 3 L salted water to a boil and cook the bucatini until 1 minute under al dente. Reserve 150 ml pasta water before draining.

Add the drained bucatini to the sauce. Toss over medium heat, adding pasta water as needed, until the pasta is coated and fully al dente, about 1–2 min.

Remove from heat. Scatter over the grated pecorino, toss once, and plate. Add cracked black pepper to taste.